Souper Monday

The weather has been a bit weird around here - cold and rainy one day, warm and gorgeous the next. But, it is definitely fall, so I decided that it was high time to make a nice big batch of soup that I can last me through at least some of the icky, cold weather that will inevitably come. 

I love this sweet potato soup - it's creamy and thick and sweet and hearty.  Just what you want on a fall day.  You can up the spices or add others, like pumpkin pie spice, if that's what floats your boat.  (I, personally, don't really like pumpkin flavor and am not one to need to eat. all. the. pumpkin.  Or drink pumpkin spice lattes.  But, if that's what you're into, go for it.)

I'm clearly not a food photographer.  Bear with me.

Sweet Potato Soup

Ingredients:

• 5 slices bacon
• 1 medium yellow onion
• 2 cloves garlic, chopped
• 6 cups chicken stock
• 6 medium sweet potatoes
• 2 apples
• 10 oz. box of frozen peas
• 2 tbps. olive oil
• 1/2 cup milk
• 1 tbps. cinnamon
• 2 tsp. nutmeg
• Croutons (optional)

Directions: 

1. Slice bacon and onion and add to bottom of a large soup pot with olive oil and garlic. Saute until bacon begins to crisp and onions are translucent (about 10 minutes). 
2. In the meantime, peel, wash, and cube sweet potatoes. Peel, core, and cube apples. 
3. Once the bacon and onions are ready, add a bit of stock to the pot and deglaze the bottom.  Add the remaining stock, sweet potatoes and apples, cinnamon, and nutmeg.  Cover, and bring to a boil. 
4. Reduce heat and cook until sweet potatoes are fork tender (10-15 minutes). 
5. Add peas and continue cooking another 2-3 minutes, until peas are warmed through. 
6. Remove from heat and add milk. 
7. Use immersion blender to blend the soup to desired consistency (I like mine smooth, but you can leave it more chunky if you prefer).  If you don't have an immersion blender, you can use a counter top blender and blend in small batches. (If using a counter top blender, let the soup cool a bit before blending, and don't fill the blender all the way, as the soup will expand.)
8. Serve immediately, with croutons (optional). 

(I find that it's a lot easier to slice up the bacon if it's frozen and if you use a really sharp knife.  Also, the whole holding a piece of bread in your mouth while you slice an onion thing totally works.  You look like an idiot, but your eyes don't burn.  Decide which is most important to you.)

I love to make a big batch of this soup on the weekends and freeze individual servings in Ziploc bags.  It makes for a really easy and quick weekday lunch or weeknight meal. 

Tell me, what are you favorite soup recipes?  I'll share another of my favorites on Friday!